Grilled Vegetables with Bagna Cauda

Oct 6, 2006

Classic Bagna Cauda is a sauce made with olive oil, butter, anchovies, and garlic and served warm, as an appetizer, with raw vegetables for dipping. Our version, poured over a platter of grilled vegetables, is hearty enough for a main dish.

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Ingredients

Yields:
10

Cal/Serv:
200

Bagna Cauda

3
large all-purpose potatoes

2 tbsp.
lemon juice

1 tbsp.
olive oil

4
small zucchini

3
head Belgian endive

2
large red peppers

1
large yellow pepper

2
bunch green onions

2 tbsp.
Fresh parsley

Directions

Cook Time:
0:30

Total Time:
0:30

Prepare Bagna Cauda; set aside.

In deep 12-inch skillet, heat potato slices and enough water to cover to boiling. Reduce heat to low; cover and simmer 8 to 12 minutes until tender. With slotted spoon, remove potatoes to paper towels to drain; pat dry.

In small bowl, mix lemon juice and olive oil. Brush 1 side of cooked potato slices and other vegetables with some lemon-juice mixture. Grill vegetables in batches, turning once and brushing with remaining lemon-juice mixture, until browned and tender, 5 to 15 minutes depending on the vegetable.

Transfer vegetables to large platter as they are done. Stir Bagna Cauda and pour over vegetables. Sprinkle with chopped parsley for garnish.

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